Chef's Corner: Wild and tasty from the grill

October 31, 2013

Wild boar meat is slightly dark in color, has flavor similar to domesticated pork and can be prepared much like it. However, the meat is much leaner, so a little extra care must be taken to not overcook it. The meat tastes juicy when cooked after marinating, and the use of pineapple juice and wine is suggested, as these contain an enzyme that aid in the breaking of muscle fiber, leading to meat tenderization.

Wild boar tastes delicious when barbecued because it gets a rich and creamy flavor from the grill. This brings us to this recipe of BBQ Wild Boar Saddle with Cassis Sauce we serve at Traditions on the Beach. The saddle is a butchery term that refers to the meat from the animal's back and hips, and a boneless saddle, weighs 7-8 pounds. If you can't find it, a pork loin or filet will work fairly well. Serves four people.

BBQ Wild Boar Saddle with Cassis Sauce

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BBQ Wild Boar Saddle with Cassis Sauce

First, I start by marinating the boar the night before to tenderize it.

Marinade:

3 cups red wine

2 stalks celery

4 gloves garlic, salt and pepper

1 carrot diced

1/2 onion quartered,

1 cup pineapple juice

Pour the red wine, vegetables, garlic and season. Add the meat and refrigerate for 24 hours.

Ingredients:

2 lb. boneless wild boar saddle

1/4 cup sugar

1 cup cassis liquor

1 tablespoon balsamic vinegar

1 cup port wine

1 cup blackcurrant

2 cups demi-glace

2 tablespoon unsalted butter

2 tablespoon olive oil

salt and black pepper to taste

2 tablespoon blackcurrant jam

2 tablespoon olive oil

Preheat the grill to medium heat. Remove the meat from marinade and pat dry with paper towel. Trim the silver skin off of your meat and lightly season with salt and pepper. You may choose to apply some of your favorite rub or fresh herbs, just go easy on it. Then lightly oil and grill for about 2 minutes per side. Transfer to an oven proof skillet, brush with the blackcurrant jam and place in the preheated oven to roast until the meat reaches an internal temperature of 140 F, about 10 minutes.

Remove from oven and set aside to cool for 10 minutes. While you are waiting you can make a quick pan sauce.

Caramelize the sugar in a casserole dish. Deglaze with cassis liquor. Add port wine, blackcurrant, demi-glace and allow to reduce by half over a moderate heat. Add the tablespoon of balsamic, whisk in the butter and remove from heat. Slice the meat across the grain and arrange on a platter. Pour the cassis sauce and blackcurrant over and serve with a side dish such as mashed potatoes and buttered haricot vert (French for green beans). Enjoy!!!

Recipe courtesy of Chef Aziz of Traditions on the Beach, 3111 West Gulf Drive in the historic Island Inn. For more information or to make a reservation call 239-472-4559 or visit www.TraditionsOnTheBeach.com.